Sandy Ingber’S Christmas Eve Baccala

1. 1

   Place potatoes in cold water to cover over high heat. Bring to a boil and cook for about 15 minutes or until potatoes are almost cooked through. Drain.

2. 2

   Heat oil in a large, heavy-bottomed casserole over medium heat. Add the celery and saute for about 5 minutes, then add onion and saute until vegetables begin to get soft. Add the olives and saute for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.

3. 3

   Stir in broth and return to simmer.

4. 4

   Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.

5. 5

   Taste and, if necessary, add salt. Serve hot.

6. 6

   Note: Often salt cod dishes will require no additional salt. Therefore, always taste before adding any seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.